Best Ever Baklava

Perfectly Delicious Baklava

This is the 'Best Baklava' I have ever tasted! This is the response I usually hear whenever I give or serve my homemade treat.

This recipe is so perfectly delicious, I truly believe once you try it, your search will be over.

I usually make two batches at the same time. I give the majority away to family and friends for gifts. This is a good thing! Because, if left in my house, it will have to be eaten! It is addictive for those who "love" it. I find for the most part, either people love it, or just plain don't care for it.

I have been making this recipe for over thirty years. It has become a tradition to make it for Christmas.

I began eating this delicacy as a young person, while attending Greek family celebrations. My Mom was not Greek, and my Dad was half Greek. Mom really didn't enjoy baking, so she never tried to make it.

Then, as my own children attended a few Greek weddings, they realized how delicious it tasted and began to request that I make it.

While making baklava is a process that does take some time to complete from beginning to end. It is so worth the time an effort. You will realize, that it is really not that difficult to make. You will also receive the bonus reward of pleasing all of the Baklava Lovers in your life.

When the holidays approach, your family and friends will be waiting and asking for their Special Holiday Gift and Treat. That is when you know you have started a Tradition.

Make the "Best Ever Baklava" soon. You will be so glad you did !

Baklava with Hot Syrup - PHOTO: Robyn Lee

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Baklava Syrup Instuctions

I like to make the syrup before assembling the baklava pastry.

This allows time for the syrup to cool down to room temperature.

Ingredients:

Wash and rinse all fruit skins well.

Combine following ingredients in medium saucepan:

* 1 ¾ cups Sugar

* 1 ½ cups Honey

* ½ cup Water

* ½ Lemon

* 2 Oranges - cut in half or quarters

* 3 Cinnamon Sticks or (½ teaspoon ground)

* 10 Cloves

Cut fruit in half and squeeze fruit juice into pot, place all

fruit rinds in pot along with juice, and other ingredients.

Bring syrup to a boil..... stir ingredients until well blended.

Lower heat.

Simmer for 15 minutes. Turn heat off.

Allow to cool at room temperature, while preparing the pastry.

When syrup is cool. Strain into separate container.

Press the fruit from the syrup with the back of a wooden spoon, to release as much of the syrup as possible.

Set syrup aside for when Baklava Pastry comes out of the oven. Cool pastry approximately five minutes before adding syrup.

Pour Room Temperature strained syrup "evenly" over hot baklava.

It will take time for the syrup to absorb into the pastry and nuts.

This absorption process will take several hours.

Please rate the syrup

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3.5 stars from 11 ratings of BAKLAVA SYRUP

Simmering Baklava Syrup

Oranges, lemons, cloves, cinnamon sticks, sugar, honey and water make a delectable syrup.

Strained Baklava Syrup

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BAKLAVA PASTRY - Bake in 9x13 glass baking dish in 300° for 1½ Hours

INGREDIENTS:

1 lb. box phyllo pastry dough

1 lb. Walnuts (finely chopped)

1 Tablespoon Cinnamon

1 Tablespoon Sugar

Place ingredients into a bowl and stir together to mix. Set aside.

1 lb. Melted Butter

Melt butter over low heat

Brush bottom of pan with melted butter.

Begin to lay flat pieces of phyllo dough in bottom of baking dish. Lightly brush butter on each layer as you go. Continue to add 6 to 8 flat pieces.

Sprinkle 1/3 cup nut mixture.

Then begin to "crumple" 5 sheets phyllo lengthwise one piece at a time, laying each piece beside one another.

(This is a "secret" time saving tip)

Brush crumpled layer with butter, then add 1/3 cup of nuts.

Continue with crumpled layers of phyllo, butter, and nuts until there are only 6 to 8 sheets of phyllo left.

Layer last pieces of phyllo (laying flat), buttering each layer with butter as you go. Pour any remaining butter evenly over final top layer.

Place baklava in the refrigerator or freezer for 10-30 minutes. This will make the task of cutting the baklava much easier.

It is important to cut the baklava, with a "sharp" knife before baking it.

#7- Once you layer the fillo, brush or spoon the melted butter over the layered fillo. I try to make sure all of the fillo has some butter on it.

#8- Continue to layer the nuts, fillo. and butter.

#9- Finally layer another 4-6 layers of fillo(as many pieces are left). Spread melted butter between each layer. Now cool in refrigerator for 20 min.

Baklava. Ready to serve.

Baklava on serving platter

The layers of Baklava. That is what it is all about!

Finished Baking

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When Baklava has Cooled, Cover pan with Plastic Wrap (or fitted cover) and allow to sit for several hours, or overnight.

The recommended time for flavors to mingle is 4 to 24 hours. It gets even better after a couple of days. (if you can wait that long)

Baklava, if covered, can sit at room temperature for a couple of days.

After that I prefer to refrigerate, or freeze any that is left.

When ready to serve it again, just remove from refrigerator or freezer,

allowing time for it to return close to room temperature before serving.

Before serving remove individual pieces of baklava and place onto cupcake papers.

Arrange baklava on a serving platter for a delicious beautiful presentation.

Baklava - It Is So Worth The Time!

Finished layers of Nuts and Pastry | Source

Helpful Tips

1. Completely thaw phyllo (fillo) dough before trying to use it, or it will fall apart. It will take up to 24 hours to thaw, (possibly even a little longer). So, if you have frozen the phyllo dough, put it in the refrigerator a day or two before making your Baklava.

2. Have all of the ingredients ready to make the baklava before you unwrap the dough.

3. Phyllo dough dries out very quickly, because it is paper thin. So it is very important to keep it covered with plastic wrap, and a slightly moistened, clean, dish towel.

4. You will unwrap the phyllo each time you use it to make the layers, then cover it while you are working with the butter and nut layers. When the dough is unwrapped try to work quickly.

5. It is not really necessary to cut the dough to fit the baking pan, just fold it to fit. The only exception, would be if you are using a "much" smaller baking pan than the size of the dough. You may need to cut it, just to make the process go faster. .

6. Don't stress if the dough rips, or starts to dry out, just get it in the baking dish, and continue layering. Once Baklava bakes and is drenched in sugar / honey water, most imperfections will not be noticed.

7. It will help to make the last few layers as smooth as possible, to make it look pretty. But it will taste wonderful, no matter what.

8. If you don't have a pastry brush, just use a tablespoon to drizzle the butter over the phyllo dough, then use the back of a spoon to gently spread the butter.

Comments Welcomed - Thank You

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Author

Trudy 6 months ago

I find this amount of water works well, but each oven is different in temperature. Once you try this recipe, please let me know what your opinion is. If you believe that the Baklava is to wet or to dry for your taste, it is fine to adjust the amount of water a little. I have found, adjusting any part of the recipe to your liking will work, as long as you keep in mind, you need a certain amount dry ingredients. And enough liquid ingredients to cover and absorb into the Baklava.:)

Armine 9 months ago

Hello. Thank you for your recipe. Very similar to how I do it. For me the hardest part is always getting the consistency of the syrup right. I will try your syrup measurements. Wanted to confirm that 1/2 cup of water is correct?? Thank you kindly for your recipe!!!

Author

Trudy 2 years ago

I use one - 1 pound package for each 9x13 inch pan.

Thank you for asking that great question !

I had not realized that I have not included that very important information,

as filo comes pre-packaged. And I have always used one package per baking pan.

I will be including this in the recipes.

Rachel 2 years ago

How much dough do you end up using

Author

Trudy 2 years ago

Hi Shaun, Thank you for commenting on your experience using my Baklava recipe. I love that you were able to find a way to make this recipe work for your family. I hope someone else will use your suggestions for making a delicious treat that is nut free. Wow who knew.:)

Shaun (Melbourne) 2 years ago

Thank you, Trudy. I have always adored baklava and used your recipe to make it for my family yesterday. I varied it to make a nut free version using toasted bagel crumbs and crushed pumpkin kernels and sunflower seeds. I was stunned how nut-like and authentic it tasted. I am so happy with my first batch thanks to your incredibly helpful tips and pics.

Author

Trudy 2 years ago

I am so happy that you found the recipe to be easy! I always say, "it is a process, it does take time, but it is so worth it." Thank you for sharing your experience. You proved what I try to explain, that making Baklava is not a science. Just make it your way, along with the basic ingredients and method, and it will be scrumptious!

Misty 2 years ago

My daughter and I made this today. It was easy, but took longer than expected. We didn't start until 4 pm, so next time we will have to start earlier in the day. YES, there will be a next time! So easy! We didn't crumble to save time, we did individual layers every 6-8 sheets then the nut mix. I didn't have enough walnuts so I combined with pecans. I was worried about working with the sheets of dough, but it went just fine! I think we used too much butter between the layers, because it took us a pound and a half......LOL Thank you for sharing your recipe! We love it! :)

Author

Trudy 2 years ago

Thank you for making the point about the rose water. I have not tried using rose water myself (I love my recipe so much) But, I have read recipes using rose water, and found that those who use it, find it to be their favorite!

pat 2 years ago

I am greek so you did a great job ,I however never put oranges in my syrup every region in Greece adds different stuff in their syrups some people use rose water .

Author

Trudy 2 years ago

Hi Pat,

When my pages were transferred the A's popped up.

Sorry for the confusion. I have been unable to solve the problem until now.

Hopefully now, everyone can enjoy my Baklava recipe.

Pat 2 years ago

What are the As in the recipe I don't get it like 1A3/4

Author

Trudy 2 years ago

@Arachnea: Thank You! I hope it will inspire other Baklava lovers to try to make it. I have found it really hard to find good Baklava. This recipe is yummy!

Author

Trudy 3 years ago

@Arachnea: Thank you for looking at my lens. If you ever try to make it, let me know how it turned out:)

Tanya Jones 3 years agofrom Texas USA

I so love baklava. Thanks for sharing.

Author

Trudy 4 years ago

@anonymous: Thank You to everyone who has liked and commented on my lens! I truly appreciate your taking the time to let me know how you feel.

anonymous 4 years ago

Just love Baklava, will have to try this recipe, thanks for sharing.

Keepingscore 4 years ago

Baklava is indeed a treat, although I think my appetite would decrease if I was having to make it myself. Even with your recipe it looks like a lot of work.

julieannbrady 4 years ago

I love baklava and have had it more than a few times. Never contemplated making it for myself. Thanks for sharing your recipe with us!

Takkhis 4 years ago

Wow! What a nice recipe! :)

surfsusan 4 years ago

Thank for sharing the recipe, I live on Crete at the moment and have had those on tavernas only.

faye durham 4 years ago

This looks so good. Thanks for sharing the recipe and tips. I'd love to try it.

anonymous 5 years ago

I absolutely LOVE Baklava! This recipe looks somewhat like ours except for the "crumpled" philo layers. I'll have to try that next time. Great recipe and pictures always a big help!

anonymous 5 years ago

very good and nice receipe.

anonymous 5 years ago

Baklava is amazing, I've never even thought of trying to make it myself and now I've found the best Baklava ever by an expert. I would agree that its good to give as gifts and everyone would want the same thing again and again!

MargoPArrowsmith 6 years ago

My very favorite dessert! I like it best with pistachios!

Peggy Hazelwood 6 years agofrom Desert Southwest, U.S.A.

Oh, yummy! Just reading this recipe makes my teeth ache! Baklava is so sweet and good!

Sheppard12 6 years ago

Love Baklava, wish I knew someone who makes it

Dianne Loomos 6 years ago

I make several Greek recipes from my husband's aunt but I've never tried her baklava. I'm afraid we'll like it too much and we don't need to be eating sweets.

I just worked with phyllo dough for the first time this past week when I made Spanakopita and it was challenging! I don't think I let it thaw enough. Thanks for the tips on working with phyllo.

jennysue19 6 years ago

Hi and thanks for the comment about White Christmas Cake. I make it for other occasions too, just vary the decoration. I've never had the confidence to try making baklava at home, but this sounds easy! I'll have a go.

anonymous 6 years ago

Love Baklava, I just am not going to make it... so next time you are cooking, call me, I be there.